gbral

Ingredients (All Grain, 40 L)

7.5 kgPilsen 2RS Malt; Castle Malting

Pilsen 2RS Malt; Castle Malting

Features: The lightest coloured Belgian malt. Produced from the finest European two-row spring barley varieties: Henley, Tipple, Sebastian, Prestige, Thorgall. Kilned at up to 80- 85°C.
Usage: All beer types. Can be used up to 100% or as part of the mixture.
Characteristics: The lightest in colour and low in protein, this malt is well modified and can be easily mashed with a single-temperature infusion. Our Pilsen malt carries a strong, sweet malt flavour and contains enough enzymatic power to be used as base malt.

0.02 kgChocolate Malt; Castle Malting

Chocolate Malt; Castle Malting

Features: Belgian chocolate malt. Torrefied at 220°C and then quickly cooled when the desired colour is reached.
Usage: Brown, strong, darker and black beers, such as porters, stouts and brown ales. Recommended proportion: 7%.
Characteristics: Chocolate malt is a highly roasted malt with a deep brown colour. This is where its name comes from. Chocolate malt is used to adjust the colour of beer and imparts a nutty, toasted flavour. Chocolate Malt shares many of the characteristics of Black Malt but is less bitter flavour than Black malt and is by 200 EBC lighter than Black, because it is roasted for a slightly shorter period of time and end temperatures are not so high.

0.5 kgWheat Flaked

Wheat Flaked

Belgian White Ale(wit), other specialty beers.

30 gMagnum - 14.0 AA% pellets; boiled 60 min

Magnum

A West Coast hop with high Alpha Acid. Excellent bittering hop.

15 gCascade - 9.0 AA% pellets; boiled 10 min

Cascade

Spicy with citrus notes. Slightly grapefruity.

15 gCascade - 9.0 AA% pellets; boiled 10 min

Cascade

Spicy with citrus notes. Slightly grapefruity.

Fermentis US-05 Safale US-05

Fermentis US-05 Safale US-05

The most famous ale yeast strain found across America, now available as a ready-to-pitch dry yeast. Produces well balanced beers with low diacetyl and a very clean, crisp end palate. Sedimentation: low to medium. Final gravity: medium. Pitching instructions: Re-hydrate the dry yeast into yeast cream in a stirred vessel prior to pitching. Sprinkle the dry yeast in 10 times its own weight of sterile water or wort at 27C± 3C(80F ±6F). Once the expected weight of dry yeast is reconstituted into cream by this method (this takes about 15 to 30 minutes), maintain a gentle stirring for another 30 minutes. Then pitch the resultant cream into the fermentation vessel. Alternatively, pitch dry yeast directly in the fermentation vessel providing the temperature of the wort is above 20C(68F). Progressively sprinkle the dry yeast into the wort ensuring the yeast covers all the surface of wort available in order to avoid clumps. Leave for 30 minutes and then mix the wort e.g. using aeration.

Fermentables

Total:8.02 kg

Efficiency:72%

Quantity

Proportion

Gravity

Color

Pilsen 2RS Malt

Pilsen 2RS Malt; Castle Malting

Features: The lightest coloured Belgian malt. Produced from the finest European two-row spring barley varieties: Henley, Tipple, Sebastian, Prestige, Thorgall. Kilned at up to 80- 85°C.
Usage: All beer types. Can be used up to 100% or as part of the mixture.
Characteristics: The lightest in colour and low in protein, this malt is well modified and can be easily mashed with a single-temperature infusion. Our Pilsen malt carries a strong, sweet malt flavour and contains enough enzymatic power to be used as base malt.

7.5 kg

Chocolate Malt

Chocolate Malt; Castle Malting

Features: Belgian chocolate malt. Torrefied at 220°C and then quickly cooled when the desired colour is reached.
Usage: Brown, strong, darker and black beers, such as porters, stouts and brown ales. Recommended proportion: 7%.
Characteristics: Chocolate malt is a highly roasted malt with a deep brown colour. This is where its name comes from. Chocolate malt is used to adjust the colour of beer and imparts a nutty, toasted flavour. Chocolate Malt shares many of the characteristics of Black Malt but is less bitter flavour than Black malt and is by 200 EBC lighter than Black, because it is roasted for a slightly shorter period of time and end temperatures are not so high.